Today was the first day of school in our parish. Andrew is in a Multi-age classroom this year; it’s a combination of 1st and 2nd graders. The 2nd graders are experts and the 1st graders are novices. He’s already planning ahead to next year when he will be an expert and be able to help all of the little kids…
So, because I had extra time this morning, I decided it was a great day to make one of our family favorites – my slow-cooker roast. I’m sorry to say that my photos fail to convey the succulence and utter deliciousness of this roast – take my word on it. Or, better yet, take the husband’s word on it. If one of the world’s great selective eaters loves this roast and looks forward to the leftovers, you know it’s good! The ingredients are few, and I’ve found that both rump and chuck roasts are equally flavorful and delicious. So, without further delay, our favorite roast…
Family-favorite Slow Cooker Roast Printable recipe
3-4 lb rump or chuck roast
1 medium onion, quartered
4-6 garlic cloves, peeled and crushed (no need to mince, just smash with the side of your knife)
1 bay leaf
1/4 cup brewed coffee
1 1/4 cups gluten-free beef stock
2 tablespoons flour, all-purpose or gluten-free (I used rice flour)
2 tablespoons salt-free Creole seasoning
3 tablespoons vegetable oil
Using a large measuring cup, dissolve bouillion powder in coffee, then add water; set aside.
If using beef broth, combine with coffee; set aside.
Heat oil in a large shallow skillet.
Combine flour and Creole seasoning, completely coat roast with the mixture. (For easy cleanup, I combine the flour and seasoning in a ziplock bag, add the roast, and shake to coated.)
Add roast to the heated skillet, browning well on all sides – total of 8-10 minutes.
While roast browns, peel and quarter onion and place in bottom of slow cooker.
Crush and peel garlic cloves, add to quartered onion.
Toss in bay leaf.
Once roast is browned, place onto onion & garlic mixture in slow cooker.
Deglaze pan with coffee mixture, scraping up all bits.
Pour over roast.
Cover and cook on low for 8-10 hours.
Serve with rice, potatoes, or on toasted French bread.